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Tuesday, March 8, 2011

Baked Rice Paper Spring Rolls and Small Carrot Cakes

What a busy couple of days I have had! Soon I must do a catch up post with snippets of some of the fantastic things I have been cooking :)

Last night I baked spring rolls with rice paper, I was inspired a by the yummy and healthy looking rolls on Bike Bake Blog. I sauteed a little garlic, ginger and spring onion before adding chilli, chopped mushrooms (oyster, enoki and king brown), chinese cabbage and grated carrot along with some oyster sauce. I also crushed up some peanuts and mixed through once cooled.

Once assembling I baked for about 30 minutes until nice and crunchy on top. I served with a dipping sauce of soy sauce, kecap manis, sesame oil, rice vinegar, sesame seeds, garlic and ginger.

These were really delicious, the filling was so moist and tasty. The rice paper doesn't give you as nice a crunchy texture as a typical deep fried spring roll but they were much healthier and still lovely.

I also made little carrot cakes for my friend who dropped by yesterday. She does not eat vegetable oil, dairy or egg yokes so I adapted from a recipe in my collection.

They were deliciously light and full of flavour. I was really impressed at how well they turned out. As far as cakes are concerned they were really healthy.

Preheat oven to 180C and grease (i used canola oil) an appropriate tin - I used a friend tin.
Mix together the dry ingredients and then mix the egg whites and oil in well. Stir in the grated carrot, pineapple and pecans. Bake for 20 minutes (whole cake will take longer).
Let cool for a couple of minutes before pricking with a fine metal skewer and placing on cake cooler.

Meanwhile I boiled briefly lemon juice, water and icing sugar. Spoon a teaspoon of the hot glaze over each warm cake.

About Me

I love to cook. I love my family. This is my little place where I share the food that we eat together. I am a mum from Sydney with an amazing husband and two beautiful young children. I work part time as a hospital scientist.